Shrimp Tabbouleh Salad Recipe
Kalamata olive, feta, quinoa, tabouli, dijon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dijon Vinaigrette
Method
Prepare the Salad
- 1
Cook the Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it cool.
- 2
Chop Vegetables
While the quinoa is cooling, dice the cucumber and tomatoes. Chop the parsley and slice the green onions. Combine all these vegetables in a large mixing bowl.
- 3
Add Olives and Feta
Add the sliced Kalamata olives and crumbled feta cheese to the mixing bowl with the vegetables.
- 4
Add Shrimp
Once the quinoa has cooled, add the cooked shrimp to the mixing bowl along with the quinoa.
Make the Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, salt, and black pepper until well combined.
- 6
Dress the Salad
Pour the vinaigrette over the salad mixture and toss gently to combine all the ingredients thoroughly.
Serve the Salad
- 7
Chill and Serve
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Serve chilled or at room temperature.
